Beef madras recipe

• 1 cinnamon stick (2.5cm)
• 10 green cardamom pods
• 8 cloves
• 10 black peppercorns
• 2 tsp cumin seeds
• 1 tbsp coriander seeds
• 6 dried Kashmiri red chillies, seeds shaken out
• 5 tbsp vegetable oil
• 1 onion, sliced
• 0.5 tsp turmeric
• 1 tsp garam masala, or to taste
• 1 pinch salt, to taste
• 500 g (17.6oz) diced beef
• 20 g (0.7oz) fresh root ginger, peeled weight
• 7 garlic cloves
• 4 green chillies, whole but pierced (optional)
• 4 tbsp single cream
• 1 handful of chopped fresh coriander
• 2 tomatoes

1. Using a spice grinder, grind all the whole spices and chillies to a fine powder.
2. Heat the oil in a large non-stick saucepan.
3. Add the onion and cook until well browned.
4. Stir in all the spices, salt and a splash of water and cook for one minute.
5. Add the beef and brown in the spice paste for a good six to eight minutes over a moderate heat.
6. I often add a splash of water when it starts to stick.
7. Meanwhile, blend the ginger, garlic and tomatoes until smooth, using a little water to help.
8. Add to the pan with the green chillies, bring to the boil, then cover and simmer gently until the liquid has reduced.
9. Check after 10 minutes, give the pot a stir and come back in another five minutes.
10. Now increase the heat and brown the beef and sauce together until it has been absorbed by the beef.
11. Pour in enough water to cover, bring back to a boil, cover and cook until the meat is tender, it will take around one and a quarter hours.
12. Uncover the lid and reduce the sauce in the pan until it is creamy.
13. Add the cream and chopped coriander, taste, adjust the seasoning and serve.

cinnamon, green cardamom pods, cloves, black, cumin seeds, coriander seeds, red chillies, vegetable oil, onion, turmeric, garam masala, salt, fresh root ginger, garlic, green chillies, cream, handful, tomatoes

Taken from www.lovefood.com/guide/recipes/12325/anjum-anands-beef-madras (may not work)